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Spiral
pasta holds the dressing perfectly. Tossed with chicken,
artichokes, roasted peppers and olives, it is best when made a
day ahead to allow the flavors to meld. Sprinkle individual
servings with salt, pepper and balsamic vinegar to taste.
2 (12-ounce) packages rotini pasta
1
teaspoon salt
1 ½
cups Italian dressing
½ cup
mayonnaise
1 (6
½-ounce) jar quartered and marinated artichoke hearts
1
(7-ounce) jar roasted peppers, sliced
⅔
cup crumbled feta cheese
⅓
cup chopped green onions
⅔
cup sliced green onion tops
½ cup
kalamata olives, sliced off pit
2
teaspoons Italian herb mix
2
teaspoons dried parsley
1 ½
teaspoons garlic salt
1
teaspoon freshly ground Tellicherry peppercorns
½
teaspoon dried summer savory leaves
Leftover
chicken pieces
1. In a 12-quart
stock pot, heat the water with the salt. Boil
pasta
until “al dente” or cooked until the pasta is done but not
cooked
so long as to become mushy.
2. In a large bowl,
slowly whisk the Italian dressing into the
mayonnaise.
3. Add the sliced
artichoke hearts, sliced roasted peppers, feta
cheese,
green onions, green onion tops, olives, Italian herbs,
parsley,
garlic salt, pepper and savory. Stir in leftover cooked
chicken
pieces.
4. When the pasta
is done, drain in a colander and rinse with
cold
water. Shake the colander to release all the water.
Immediately
turn into an extra large bowl, toss with the
prepared
dressing.
5. Refrigerate
overnight or place in the freezer to cool quickly.
Makes 12 side servings
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